What are you cooking tonight?

I just made this Spicy Italian Shrimp tonight and it brought raves from everyone. I know every so often others have shared recipes so I thought maybe we could share good things here. I did use the Seapak shrimp. Easy and it tasted like you would find at the best restaurant!

Spicy Italian Shrimp

Prep time: 8 minutes

Cook time: 25 minutes

Serves: 2

1/2 pound uncooked linguine

12 ounces shrimp scampi* (such as SeaPak® Shrimp Scampi, frozen)

1 medium onion, thinly sliced

1 14.5-oz. can diced tomatoes

1/2 cup dry white wine

1 1/2 teaspoons Italian seasoning

1 teaspoon dried crushed red pepper (add more or less to taste)

1/3 cup shredded Parmesan cheese, optional

Cook linguini according to package directions until it is al dente.

Meanwhile, saute shrimp in a large non-stick skillet on medium for 6 minutes.

Scoop shrimp out of pan with a slotted spoon and set aside. Return pan with scampi sauce to stove and turn heat up to medium high. Add onions and sauté for 5 minutes until they are translucent.

In a large sauce pan melt the cream cheese with the ranch dressing. Add the Franks, celery, and chicken and stir. Add the colby jack cheese last and stir in to melt slightly. Pour the mixture into a 9X13 glass baking dish and bake at 350 for 25 minutes. Cool to room temperature before serving. Serve with celery sticks and tortilla chips.

Our life is frittered away by detail. Simplify, simplify. - Henry David Thoreau

Kangaroo is not to be knocked. Really delicious. Surprisingly tender for such a muscular animal. Very lean, larding helps but isn't absolutely necessary if you take some care with cooking it. Highly recommended.

Wife made a Czech spring/Easter stuffing last night that was really, really good, to go with some petite spring chickens. Very different from any American stuffing I've ever had. With a good bit of meat and lots of spring herbs, particularly nettles. Beaten egg whites and no butter. We both thought it needed a slight tweak for our palates, but worth the time and trouble (a sink full of dishes for stuffing??).

She hates seafood, so I only get that when we go out. I did get a crab stuffed lobster Saturday at the Old Town Steak & Seafood restaurant here, along with crab stuffed mushrooms cooked in garlic butter. mmm mmm

When a person who is honestly mistaken hears the truth, they will either quit being mistaken or cease to be honest.

I made a great dinner last night! Baked Veggie Rigatoni. And the best part is that we have plenty of leftovers for tonight! My room mates have been so happy to have me home. I get special requests every night. I'm not complaining. I no longer have to buy groceries or do dishes. They call me at work for a grocery list. We try to have a different theme every night. So far we have had Greek night, Mexican Fiesta night, Sushi night, and two Italian nights.

Nothing is simpler than to complete pictures in a superficial sense. Never does one lie so cleverly as then. - Henri de Toulouse-Lautrec

pork chop, pork a'la shashlik (with bacon, onions, paprika and sauce), cutlets in sauce, and knuckles of pork in jelly. I know it does sound too porky but that is the essence of Polish cuisine. And is so enjoyable.

Surviving the attacks of mentally-deficient creatures of the dark and carrying on (since 1999).

I made a great dinner last night! Baked Veggie Rigatoni. And the best part is that we have plenty of leftovers for tonight! My room mates have been so happy to have me home. I get special requests every night. I'm not complaining. I no longer have to buy groceries or do dishes. They call me at work for a grocery list. We try to have a different theme every night. So far we have had Greek night, Mexican Fiesta night, Sushi night, and two Italian nights.

Here is information about the upcoming replay of "The Green Fairy" on the Fine Living Channel:

The Thirsty TravelerEpisode FLTHR-307 AIR TIMES:• April 19, 2007 10:00 PM EST• April 20, 2007 1:00 AM EST The Green Fairy (307)Perhaps no other spirit sports a reputation as notorious as absinthe. The intoxicant of choice for many decadent fin-de-siecle Paris-based artists including Vincent van Gogh, Paul Verlaine and Oscar Wilde, absinthe, or as it was known back then, "La Fee Verte" — The Green Fairy — was highly sought after for its perceived opiate-like intoxicating qualities.How will host Kevin Brauch react to this green goblin's concoction? Tag along as he ventures into central Europe to harvest wormwood — the mysterious root responsible for absinthe's mysterious properties — and helps to create a new batch. Of course, much sampling is necessary to appreciate the pleasures of absinthe.

Our life is frittered away by detail. Simplify, simplify. - Henry David Thoreau

Oh my that paella looks fantastic. Sonny will want that.....he loves it. The restaurant here that made a great one changed hands and now.....no paella. I would pick the Seafood Fettucine myself. Wow. How about the recipe?

Our life is frittered away by detail. Simplify, simplify. - Henry David Thoreau

I'm here to request assistance with a dilemma. A few months back I insisted that the SO buy some Japanese natto (fermented soy beans) at the local multi-culti grocery store. Now I keep being harassed on a daily basis about when and how I plan to make this seemingly-vile substance into something edible. In retrospect, I should never have bought it; but now that I have, what do I do with it?!? Can anyone offer me any suggestions on how to prepare the stuff in a palatable way?

Temperance, like chastity, is its own punishment. ~Four Vines "The Peasant"

Ça descend la gorge comme le bébé Jésus en culottes de velours.

You may be deceived if you trust too much, but you will live in torment if you do not trust enough. ~Frank Crane